1/2 C Vegan Cream Cheese such as Tofutti, or Kite Hill, softened
*Can’t find vegan Cream Cheese? In this recipe you could substitute an avocado, silken tofu or even canned coconut cream – that is, the solids that form in the can when refrigerated over night. Discard the liquid or use in a smoothie!)

1 C Vegan Parmesan such as GO Veggie or Parma, plus more for topping (Sheep’s Milk Pecorino for those who are not Vegan, but are dairy free)
*Can’t find vegan Parmesan? Try combining 1/2 C raw cashews or walnuts with 2 Tbsp nutritional yeast and 1/2 tsp salt in a food processor to give that “cheesy” flavor